• Prep Time:
  • Cooking Time:
  • Serves: 14 servings

Honey And Roasted Barley Risotto

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 2 Shallots; minced
  • 2 Garlic cloves; minced
  • 2 Celery stalks; diced fine
  • 2 tb Olive oil
  • 1 tb Butter
  • 1/4 c Arborio rice; (risotto)
  • 3 1/2 qt Roasted butternut squash
  • -soup; see recipe
  • 1/4 c Barley; toasted, cooked
  • 1/4 c Butternut squash; diced
  • -small
  • 1/4 c Romano cheese; grated
  • Salt and black pepper


1. In a saucepan over moderate heat, saute shallots, garlic and celery in
oil and butter until tender. Add rice, stirring to coat well. Do not let
grains brown.

2. Add 3 1/2 cups soup in small batches, stirring continuously.

3. Add barley and squash. Continue cooking in same manner until rice is
tender but al dente. Add cheese. Adjust seasoning.

4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1
cup soup around risotto.

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